Biscuits For Breakfast

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Biscuits For Breakfast

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Published prior to 2008

One of my favorite diner breakfasts has always been (well, at least since I turned into an adult and my tastebuds mellowed) sausage gravy and biscuits. Sausage gravy is breakfast sausage, cooked and crumbled, then stirred into a white sauce made of flour, sausage grease and milk.

The recipe you see below makes a biscuit that's rich and tender, yet strong enough to stand up to gravy without turning to mush. If you don't want to use them as a base for sauce, they're also strong-yet-tender enough to be smeared with softened butter and spread with jam. And, come summer, they're just right for strawberry shortcake.

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon sugar
2 1/2 teaspoons baking powder
4 tablespoons (2 ounces) cold unsalted butter
1/4 cup (1 5/8 ounces) cold shortening
1/2 cup (4 ounces) milk, cream, or half-and-half*
1 large egg

*You can use any kind of milk, from skim right up through whipping cream. The richer the milk, the richer and more tender your biscuit will be.

In a medium-sized mixing bowl, whisk together the flour, salt, sugar and baking powder. Cut the butter into pats, and work the butter and shortening into the flour, using a pastry blender, mixer (you can also use a food processor, up to this point), or your fingers. When thoroughly combined, the mixture should resemble uneven, coarse crumbs; don't keep working it till it's perfectly homogeneous. The point is to work the cold fat into the dry ingredients fairly evenly, but so that it still retains its integrity; you don't want the fat to become one with the flour. The uneven, tender texture of biscuits comes from pockets of cold fat in the dough, which in the baking process don't melt till after the dough is set, leaving butter-catching fissures in the baked biscuit.

Measure the milk or cream into a liquid measuring cup, add the egg, and whisk till smooth. Add this to the flour/fat mixture, and stir just to combine; as soon as you no longer see areas that are very obviously wetter than other areas, stop mixing and dump the dough onto a lightly floured work surface. Knead it a couple of times to bring it together, if necessary; remember, every time you push, pat or shape the dough from now on, you're toughening the gluten, and therefore the biscuit, so try to handle it as little as possible. With the help of a dough scraper, shape the dough into a 6- x 6-inch square, about 3/4-inch thick. Run a rolling pin over the top once to even it out. Wrap it in plastic wrap, and place it in the freezer for 1 hour.

Remove the dough from the freezer, unwrap it, and set it on a work surface. It'll be very stiff, but still soft enough to cut with a sharp knife, sharpened dough scraper or rolling cutter (pizza cutter). Cut the dough into nine 2-inch squares, and place the squares on a lightly greased or parchment-lined baking sheet. Make sure to cut out the biscuits with something sharp; if you use a dull knife, you compress the biscuits' edges, and they won't rise as high.

Bake the biscuits in a preheated 400°F oven for 16 minutes, or until they're a light, golden brown. Remove them from the oven, and serve hot, warm or at room temperature. Yield: 9 fairly large biscuits.

Nutrition information per serving (1 biscuit, made with half and half, 62g): 218 cal, 12.8g fat, 4g protein, 20g complex carbohydrates, 1g sugar, 1g dietary fiber, 50mg cholesterol, 370mg sodium, 57mg potassium, 74RE vitamin A, 1mg iron, 132mg calcium, 69mg phosphorus. Note: making biscuits with skim milk instead of half and half reduces calories per serving to 205, fat grams to 11.4.


  • star rating 09/09/2014
  • ladawnw from KAF Community
  • These are the best biscuits I ever ate! A little more work than I usually spend but not too hard to make. Totally work the effort and they will make delectable desert biscuits to be served with fruit strawberry shortcake, by adding slightly more sugar to the mix.
  • star rating 06/14/2014
  • Gary Covington from Alexandria VA
  • Just like my grandmothers tasted, but I made them!
  • star rating 04/16/2014
  • Joann Fraser from templeton ma.
  • These were very very good
  • star rating 08/11/2013
  • pjmaas from KAF Community
  • WOW! Eating one now, right out of the oven, butter and jam running down my chin. This is one totally awesome recipe! Followed to the letter, except doubled the batch. Nine biscuits was not enough for a hungry family. Will definitely do again!
  • star rating 08/12/2012
  • ginwich from KAF Community
  • After searching on another site for biscuits, found one to try that had rave reviews. Followed the ingredients and directions to a 'T' and had horrible results and threw out the biscuits. Searched KAF's site and found this recipe and couldn't be happier with the results. The biscuits were light, fluffy and perfect in the middle. I didn't have whole milk or cream or enough half & half on hand so used 3 oz. of evaporated milk with the remaining 1 oz being half & half...otherwise no changes. Gave them to a couple neighbors to get their opi and they loved them, too. This is my new 'go to' biscuit recipe! Thanks KAF! ginwich in the high mountains of Colorado
  • star rating 10/04/2011
  • NancyMB from KAF Community
  • I have never been able to make high rising, light and tasty biscuits. I have tried all the basic tips and still failed until I came across these biscuits. They work every time and recieve rave reviews from everyone who tries them. No matter what I do: add more sugar, use whole grain even rye flour, add cheese or onion or bacon etc., they rise and taste fabulous. I think the secret is the freezing and I do use the K.A. quick 3 fold technique. Hope you enjoy these as much as we do!
  • star rating 07/26/2010
  • Brenda from Minnesota
  • I made this recipe with 1 cup pastry flour and 1 cup all-purpose. I also added 1/4 cup of the Vermont Cheese powder and lots of freshly cut chives. We had them with a summer dinner and the family LOVED them. I reduced the salt to 1/2 a tsp because the cheese powder has some salt in it, and I used unsalted butter. Instead of rolling out the dough, I treated these as drop biscuits and made nine of them. I prefer making drop biscuits for a more tender result. These were very tender and flaky. They practically melted on your tongue. I asked my teen daughter if I should make these again. She gave a very enthusiastic thumbs up!
  • star rating 04/03/2010
  • Christy from San Antonio, TX
  • These are the only biscuits that I have been able to make with any consistency. They are a little bit sweet. I have also found that you can use regular (salted) butter with out any problems. If too sweet for your taste, cut back on the sugar (I add a bit more). They are easy to make, and can be put in the freezer the night before for an early breakfast. Once you have these made from scratch, canned biscuits really fall short of the mark.
  • star rating 01/04/2010
  • Len from Texas
  • I found these to be only okay. They were easy to prepare and came out looking fine. They were just a bit too sweet for my taste, almost like a sweet scone. I prefer tangy buttermilk biscuits when given a choice, though, so if you like your biscuits on the sweet side these are worth a try.
  • star rating 05/25/2009
  • Janet from Manteca, CA
  • The biscuits were easy to make. They were light, not at all heavy like some recipes. I used 2% milk and it worked just fine. The biscuits held up as promised to our gravy. Even my picky eater son like them.